Kerrie-Gehakt & Rijst

Weer een nieuw recept dat je zal verrassen! Misschien niet de eerste combinatie van ingrediënten waar je aan denkt, maar zeker verrassend lekker…

Voor 2 personen:
– 200 gram rijst;
– 150 tot 200 gram rundergehakt;
– 150 gram prei;
– 120 gram champignons;
– 1,5 eetlepel crème fraîche;
– kruiden: 1,5 tl kerriepoeder, knoflookpoeder, peper, snufje chilivlokken, 1 tl kurkuma, koriander (voor saus 1 tl gedroogde kruiden),  *karwijnzaad.

1. Breng water aan de kook voor de rijst. Koken volgens instructies op pak.
2. Bak en kruid het gehakt (knoflookpoeder, peper, koriander en kerriepoeder) rul.
3. Voeg de gesneden prei en champignons toe en bak deze mee tot ze gaar zijn.
4. Voeg de crème fraîche toe aan het gehakt mengsel. Voeg extra water toe, wanneer de saus te dik blijkt.
5. Voeg kerriepoeder, kurkuma, chilivlokken, koriander *en karwijnzaad aan het gehakt mengsel toe en meng goed. De saus moet een gele kleur krijgen. Proeven. Te heet? Suiker toevoegen.
6. Laat het gehakt mengsel even doorkoken en serveer het met de rijst.

Eet smakelijk!

Per persoon: 140 mg Natrium en 761 mg Kalium

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